Place the rice noodles in a large bowl, add warm water to cover and leave the noodles to soak for about 20 minutes, then drain the water and set aside.

Heat 2 oz of vegetable oil in a pan or a wok. On medium-high heat, add the rice noodles, then quickly stir using tongs or a spatula.

Add sliced brown tofu and sliced shallot in the pan and stir well for 2 minutes. When stirring the noodles, try to spread them out. If the noodles look too dry, dip your fingers into a bowl of water and then sprinkle the water on the noodles. Sprinkle water on the noodles as needed. Cook the noodles for 3 - 4 minutes until the noodles are heated through.

Add tamarind sauce and stir-fry for about 5 minutes.

Add bean sprouts and chives (cut into approx. 2” in length), quickly stir and mix them well, then turn off heat.